In the News

In the last year, significant numbers of Americans have changed their minds or behaviors around food and nutrition issues, and the media are a top driver of those changes, according to the International Food Information Council Foundation’s 2016 Food and Health Survey.

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Article
This article is the second in a series on food fortification. The first article, “Is Food Fortification Necessary? A Historical Perspective” can be accessed on www.foodinsight.org. To keep up in today’s busy world, people are becoming master multi-taskers, and when it comes to keeping up with their...
Data & Survey
About the IFIC 2014 “Consumer Perceptions of Food Technology” Survey The IFIC 2014 "Consumer Perceptions of Food Technology" Survey explores U.S. adult consumers’ awareness, perceptions, and behaviors with respect to various aspects of plant and animal biotechnology, modern agriculture, and...
Blog entry
There’s very little doubt that healthful eating is critical for a healthy mind, body and soul.  And it’s been well documented that our health status is affected in part by what we eat.  “Eating for Health” is especially important for pregnant women because it’s about eating for two. Recently, the U...
Blog entry
With an increasing focus on nutrition and health by American consumers has come greater curiosity about where our food comes from and how it is produced. Echoed by concerns in the media, consumers have continued to search for more information about the food supply, request environmentally...
Blog entry
We are quickly approaching Memorial Day weekend, a time for family picnics, community BBQs, and the first dip at the pool and most importantly a time to voice our appreciation for our sons and daughters – servicemen and women past and present – and we thank them for their service. Memorial Day is...
Press Release
Washington, D.C. (June 19, 2014) – In response to a United Nations (UN) request, the International Food Information Council (IFIC) Foundation today is participating in a UN Informal Interactive Hearing on the prevention and control of non-communicable diseases (NCDs)—“Global Progress, National...
Continuing Professional Education
Providing healthy meals that your family will eat and finding time to be active can be a challenge. Your eating and activity choices are important to your overall health. Planning a healthful diet and getting the right amount of physical activity is All About You taking charge. This booklet can...
Article
  Welcome to the newly enhanced FoodInsight.org Please visit again soon as we continue to expand our content and features. For additional information, please e-mail webmaster@ific.org.   David B. Schmidt President and CEOInternational Food Information Council & Foundation
Article
Developed by the International Consultative Group on Food Irradiation (ICGFI) and the International Food Information Council Foundation. Food is one of the most important necessities in life. Fortunately, many advanced and several developing countries have abundant supplies of fresh, safe and...
Article
Contact Matt Raymond or Jania Matthews at 202-296-6540 or media@foodinsight.org WHILE FOOD BIOTECH BENEFITS RESONATE, SUPPORT DECREASES AMONG A CONSUMER SUBSET Washington, D.C. – Despite public controversy as states debate mandatory labeling of foods produced through biotechnology, a significant...
Continuing Professional Education
The International Food Information Council Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program, “A Practical Guide to Risk Communication for Nutrition and Food Safety Practitioners” If you are a registered dietitian or...
Continuing Professional Education
Continuing Professional Education (CPE) Credits for Registered Dietitians and Dietetic Technicians Registered Learning Objectives: Understand the variety of influences on consumer purchasing decisions. Recognize barriers preventing consumers from taking more control over their health and...
Article
Food animal production is an important part of agriculture. It includes beef, dairy, poultry, and pork. Advances in animal breeding, genetics, and health have increased the quality, safety and quantity of animal protein available to consumers, an important source of protein in the human diet. For...
Continuing Professional Education
The International Food Information Council Foundation has recently updated a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program on the subject of carbohydrates and health. If you are a registered dietitian or a dietetic technician, registered,...

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